1-1/2 Tablespoons grated parmesan cheese 3/4 cup finely chopped cauliflower florets ¼ teaspoon salt Dash white pepper 2 Tablespoons unsalted butter 2-1/4 Tablespoon gf flour mix ¾ cup milk 3 egg yolks 4 egg whites
Preheat oven to 400 degrees F. Butter a 1 quart soufflé dish then sprinkle with cheese. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for about 2 minutes. Add milk, a little at a time, whisking constantly. Bring to a boil then reduce heat to a simmer and let cook about a minute longer or until thick. Remove from heat and add egg yolks, dash of pepper and ¼ teaspoon salt. Add cauliflower and stir to blend. In a medium bowl, beat egg whites on high speed until they hold stiff peaks. Fold a large spoonful of egg whites into the cauliflower mixture. Fold the remaining egg whites into mixture until evenly blended. Spoon mixture into soufflé dish and bake for 35 minutes. Serve immediately.